Cilantro Pesto

Traditional pesto is an Italian sauce made with basil, garlic, pine nuts, olive oil, and salt.  It pairs beautifully with pasta, grilled meats, or even as a pizza base.  However, pine nuts can be quite expensive. For a more affordable and Asian-inspired twist, this version uses fresh cilantro along with a mix of nuts and seeds.

This cilantro pesto is fragrant, vibrant, and just as versatile as classic pesto—perhaps even more so.  It’s easy to make, nutritious, and full of bold flavor.  Once you try it, you’ll want to keep a jar in your fridge at all times.

Ingredients:

2 bunches fresh cilantro

1 cup mixed nuts and seeds (roasted pumpkin seeds, sunflower seeds, hazelnuts, or any nuts you like)

4 garlic cloves

1 cup olive oil

Salt and black pepper, to taste

A small pinch of sugar (optional, to balance the flavors)

Directions:

Place all ingredients into a high-speed blender, such as a Vitamix.

Blend using the spice or sauce setting until smooth and well combined.

Taste and adjust seasoning if needed.

Storage:

Transfer the pesto to a clean glass jar with a tight-fitting lid.  Store in the refrigerator and use within 5–7 days.

 

 Vegan, Oil-Reduced Cilantro Pesto 

Ingredients:

• 2 bunches fresh cilantro (stems included, washed well)
• 1 cup mixed roasted nuts and seeds
  (pumpkin seeds, sunflower seeds, hazelnuts, or almonds work beautifully)
• 4 garlic cloves
• 2–3 tablespoons olive oil (just enough for richness)
• ½–¾ cup water or unsweetened plant milk (to help blend)
• Salt and black pepper, to taste
• A small pinch of sugar (optional, to balance bitterness)
• Optional: a squeeze of lime or lemon for brightness

Directions:

1.    Add all ingredients to a high-speed blender or food processor.

2.    Blend until smooth, adding more water if needed to reach your desired consistency.

3.    Taste and adjust seasoning.

Storage:

Transfer to a clean glass jar, cover, and refrigerate.
This lighter pesto keeps well for 5–7 days.

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How to Use This Cilantro Pesto:

This sauce is incredibly versatile.  Here are a few easy, everyday ways to enjoy it:

• Noodles: Toss with rice noodles, ramen, or spaghetti.  Add steamed veggies or mushrooms for a quick meal.
• Tofu: Spoon over baked or pan-seared tofu for an instant flavor upgrade.
• Rice bowls: Drizzle over jasmine rice or into the pasta, and  then top with roasted vegetables, tofu, or chickpeas.
• Bánh mì: Spread a thin layer on toasted baguette under the note place of mayo—add pickled carrots, cucumber, tofu, and herbs.
• Dip or spread: Use as a dip for raw veggies or spread on toast and wraps.

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Simple ingredients. Lighter oil. Big flavor.
This cilantro pesto proves that plant-based cooking doesn’t have to be complicated—just fresh, mindful, and delicious.